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November 21, 2021 3:00 PM
Kathryn Joel
180 mins
Live Class
On-Demand Class
$ 50.00 CAD
plus tax
Larry and Kathryn are collaborating on this newest online virtual class on brioche buns and a classic soup both featuring the deliciously decadent combination of caramelized onions and cheese. Star baker Larry will teach you how to make a milk enriched Brioche dough, then fill individual buns with caramelized onions and brie. And Kathryn will focus on France’s beloved Soupe a l’Oignon, a hearty bowl of caramelized onions finished in meat stock then finished with croutons smothered with gruyere cheese. You’ll finish your online cooking class just in time for a late and hearty lunch of soup and bread. We hope that you will join us!
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Ingredients, Brie and Caramelized Onion Brioche Buns: bread flour, spelt flour, instant yeast, kosher salt, large eggs, 1% milk, unsalted butter, onion, Calvados (you can substitute brandy), fresh thyme, Brie, cream
Ingredients, French Onion Soup: unsalted butter, extra virgin olive oil, onion, garlic, cognac or brandy, red wine, veal or beef stock, baguette, gruyere
Specialty Equipment: digital weighing scale, instant read thermometer, stand mixer with paddle and dough hook
When you register for an online class at Get Cooking you can choose to cook along with us, or to sit back, take notes and ask questions, then cook in your own time.
Class sizes are limited to ensure everyone has an opportunity to communicate directly with our Instructors
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
All in-person classes include a meal of what we make, as described in the event description.
A selection of beverages (wine, beer and more) is available at all our classes for an additional charge.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Join Chef Owner Kathryn Joel for an introduction to filled pastas and learn to make our egg-yolk enriched fresh pasta dough, perfect for creating light and delicate filled pastas. You’ll prepare two types of filled pasta with sauces. Begin with Ravioli filled with winter squash, served with a deliciously aromatic parsley and walnut chopped sauce. Next, make Swiss Chard & Ricotta Tortelloni, served with a simple but flavourful brown butter and sage sauce. This class is an ideal complement to our Pasta Basics class and is suitable for vegetarians.
Join Chef Owner Kathryn Joel for an introduction to filled pastas and learn to make our egg-yolk enriched fresh pasta dough, perfect for creating light and delicate filled pastas. You’ll prepare two types of filled pasta with sauces. Begin with Ravioli filled with winter squash, served with a deliciously aromatic parsley and walnut chopped sauce. Next, make Swiss Chard & Ricotta Tortelloni, served with a simple but flavourful brown butter and sage sauce. This class is an ideal complement to our Pasta Basics class and is suitable for vegetarians.
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